Author(s): Jacki Passmore

Food Cooking Wine

Salads have come a long way since the days of shredded iceberg lettuce with slices of cucumber and tomato. There seem to be no limits to the enticing combinations we can now produce, with wonderful variety of leafy greens, herbs, vegetables, meat and seafood at our fingertips year round. Salad Bible serves up a bountiful array of salad options, from cold refreshing side dishes to warmly satisfying main meals. All the classics are here - Caesar, Nicoise, tabouleh and Waldorf - along with plenty of new ideas that offer tantalising juxtapositions of colour, flavour and texture.